← Back to Search Results
sauteeing Chinese
Chicken in Lettuce Leaves Recipe-10925

Photo by: Joseph De Leo
Comments: 0


This is a variation on an old Chinese recipe. Turkey may be used in place of the chicken.

Yield: Serves eight to ten


  • 3 cups cooked chicken
  • 1½ cups finely chopped onions
  • ¾ cup finely chopped green pepper
  • 6 tablespoons butter
  • 1 can (4 ounces) green chilies, seeded and finely chopped
  • 1 to 2 tablespoons fresh hot chili pepper, finely chopped
  • 1½ cups cooked rice
  • 2 tablespoons chopped fresh basil or 1½ teaspoons dried
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup Cognac
  • ½ cup chicken broth, if needed
  • ¼ cup chopped parsley
  • ¾ cup toasted slivered almonds
  • 2 heads chilled iceberg lettuce


Cut the chicken into small dice. Sauté the onions and green peppers in butter over medium heat until they begin to soften; do not brown. Add the chilies, hot pepper, rice, and chicken, and toss well. Cover and cook over low heat for 4 to 5 minutes. Then add the basil, salt, pepper, Cognac, and chicken broth, if additional moisture is needed. Taste for seasoning and heat through.

Place in a bowl and garnish with parsley and almonds. Arrange chilled lettuce leaves in another serving dish. Invite guests to serve themselves: spoon some of the chicken mixture onto a cold lettuce leaf and roll it up.

© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information is based on 10 servings.


Nutritional Information

Nutrients per serving (% daily value)

268kcal (13%)
64mg (6%)
22mg (37%)
101mcg RAE (3%)
50mg (17%)
341mg (14%)
6g (28%)
14g (22%)
2mg (12%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
mom-a-licious Mom-a-Licious
by Domenica Catelli
big-fat-cookies Big Fat Cookies
by Elinor Klivans
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-provence-cookbook The Provence Cookbook
by Patricia Wells
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?